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Easter Egg Salad Sandwiches with Fresh Dill

Est. Cost: $5.00 | $1.25 per person

AmericanEasyPrep: 15 minCook: 20 minServes: 4

Creamy egg salad brightened with fresh dill and Dijon mustard — a wonderful way to use Easter eggs!

Ingredients

  • 10 Grade A Large Eggs (On Sale: 2/$4)

  • 3 tbsp Hellmann's Mayonnaise (On Sale: $5.99)

  • 2 tbsp fresh dill, chopped (On Sale: 2/$5)

  • 1 tsp Dijon mustard

  • 1 stalk celery, finely diced

  • 1 green onion, sliced

  • 8 slices bread

  • Lettuce leaves for serving

  • Salt and pepper to taste

Directions

Step 1: Place eggs in a single layer in a pot and cover with cold water by 1 inch.

Step 2: Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.

Step 3: Transfer eggs to an ice bath for 10 minutes.

Step 4: Peel eggs and chop. Place in a bowl.

Step 5: Add mayonnaise, Dijon mustard, chopped dill, diced celery, and sliced green onion.

Step 6: Gently fold together until combined. Season with salt and pepper.

Step 7: Serve on bread with lettuce leaves.

Chef's Tip: For perfectly peeled eggs, use eggs that are at least a week old.

Save by using Grade A Large Eggs at 2/$4 and Serve with Fresh fruit or chips.

Sale Prices Valid March 29, 2026 to April 4, 2026

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